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Beet Crust Pizza

Julie Nolke

Embrace your colorful side with this eye-popping pizza!



  • 1/4 cup of warm water
  • 1 tablespoon brown sugar
  • 1 teaspoon yeast
  • 2 cups of All Purpose Flour
  • 1 pinch of salt
  • 2 tablespoons Olive oil
  • 1/2 cup pureed beet (roasted and peeled)
  • 1/4 cup of warm water
  • Cornmeal
  • 1/2 red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/4 cup pizza sauce
  • 1 cup grated mozzarella
  • 50 grams calabrese sausage, thinly sliced
  • 2 teaspoons honey
  • 2 cups arugula

Let's get Cooking...

  1. To make dough first combine 1/4 cup warm water with sugar and yeast in a small bowl and set aside for 8 minutes until yeast foams.
  2. In a large bowl add flour and salt. Pour in the foamy mixture. Fill that same little bowl with the rest of the warm water and then pour in to larger bowl. This is to make sure you are getting all the yeast. Add in olive oil and beet and stir, first using a wooden spoon and, once combined, you can turn the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and stretchy.
  3. Place the dough in a oiled bowl and coat with oil. Cover with plastic wrap and keep in a warm place for 1-2 hours until doubled in size.
  4. In the mean time, thinly slice the red onion and place in a bowl with a little bit of red wine vinegar for a quick pickle.
  5. Preheat the oven to 500 F. Roll out the dough on a lightly floured surface and place on a baking sheet or pizza paddle covered in corn meal. Top with sauce, sausage, onions and cheese. Bake for 7-10 minutes and finish with arugula and a drizzle of honey.